Recipe:
1 package Oreo cookies (14.3 oz), crushed
1/2 cup unsalted butter, melted
1 cup creamy peanut butter
1 package cream cheese (8 oz), softened
1 cup powdered sugar
1 package instant chocolate pudding mix (3.9 oz)
2 cups cold milk
1 container whipped topping (8 oz), thawed
1 cup mini Reese’s peanut butter cups, chopped
1/2 cup chocolate syrup
Directions:
In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the mixture into the bottom of a 9×13-inch baking dish to form the crust.
In a separate bowl, beat together the peanut butter, cream cheese, and powdered sugar until smooth and creamy. Spread the peanut butter mixture over the Oreo crust.
In another bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes. Spread the pudding over the peanut butter layer.
Gently spread the whipped topping over the pudding layer.
Sprinkle the chopped Reese’s peanut butter cups evenly over the top and drizzle with chocolate syrup.
Refrigerate for at least 4 hours, or until set. Serve chilled.
Prep Time: 20 minutes | Refrigeration Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 450 kcal per serving | Servings: 12 servings